PURPLE POTATO SALAD
· 1 purple sweet potato
· 1 Japanese yam (it has a reddish skin and is white inside)
· 1 large sour pickle plus some of the pickle brine
· 1 small carrot
· Mayonnaise to taste
· Salt to taste
Directions
1. Bake the sweet potatoes until soft. Allow to cool and refrigerate. It needs to be cold so it firms up and is easy to cut.
2. Peel the sweet potatoes and cube into a bowl
3. Dice the sour pickle and add some of the pickle brine
4. Shred the carrot
5. Add mayonnaise and salt to taste
6. Mix well and enjoy on its own or as a side dish